Loaded Veggie Tikka Masala

An indian classic…simple and delicious!

20 Count

55 Mins



  • 1 Large yellow onion (1/2 goes in sauce in blitzed sauce, 1/2 is finely chopped)
  • 2 cloves of garlic
  • 1 inch of ginger, peeled
  • 10 sprigs of fresh cilantro (plus more for serving)
  • 1/2 TBSP walnut oil (more polyunsaturated fatty acids than olive oil)
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp salt (optional)
  • 1-1/2 tsps garam masala
  • 1 14.5 oz can no-salt added diced tomatoes
  • 1 15 ounce can of (no-salt added) tomato sauce
  • 1 small container of almond yogurt, roughly 5 ounces
  • 1 Cup almond milk
  • 1/2 head of cauliflower, chopped into bite sized pieces
  • 3 large carrots, peeled and finely chopped
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 Cup frozen peas
  • Optional for serving: chopped cilantro, extra yogurt, basmati rice cooked

In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1/2 of the oil. Blitz until fully combined about 1 minute. Set aside.

In a large skillet, heat the remaining oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.

Into the skillet, add the tomatoes, tomato sauce, yogurt, HALF of the almond milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.

Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.

Once the veggies are tender, add in chickpeas, frozen peas and the remaining almond milk. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.

Serve with rice and (optional) a bit more cilantro leaves and yogurt.